SekiRyu Santoku traditioneel Japans universeel mes

Als ich mir das Messer gekauft habe, hatte ich noch nie wirklich mit einem Santoku gearbeitet und fand klassische, deutsche Chefmesser perfekt. Das hat sich mit dem jetzt geändert. Ich bin komplett Überzeug von der Form.Das Messer hat eine sehr dünne Klinge und einen Hohlschliff, was dazu führt, dass man es unglaublich scharf bekommt. Ich bin auch von der Schnitthaltigkeit. Vielleicht nicht die aller beste, aber für meine Ansprüche sehr gut.Natürlich kann man keine zu groben Dinge mit dem Messer machen. Dafür ist es zu filigran. Aber alltägliches schneiden mach gleich deutlich mehr Spaß damit.Ich kann wirklich jedem dieses Messer empfehlen. Keinerlei negativ Punkte meinerseits.

This knife has a very nice sharp blade which keeps a good edge with regular steeling. The handle is untreated/unvarnished wood but for those who clean their knives safely, (not leaving it in a sink full of soapy water), it won't be a problem. I like this knife and it chops, slices and dices beautifully. I would recommend it as a lightweight everyday knife for your kitchen knife collection.

I have read several fair reviews, and they are mostly positive, but owning several of them, I feel compelled to point out a couple of oversights by other reviewers.Firstly, I have read several reviews that describe some of the knives as being "too light" or "less sturdy" than others of the same type. They are indeed substantially lighter than many knives of similar style, BUT this is a positive for those folks who actually know how to use a knife. I'm no professional chef, but I know how to use a knife for cutting. These knives are razor sharp, and hold a good edge for a long time when properly used and cared for. They also sharpen relatively easily. That said, if you are looking to cut through bone, get a saw or a cleaver. These knives are designed for cutting flesh and vegetables, not quartering a steer. If you use these knives for cutting up food, they are wonderful. If you use them to chop down walnut saplings in the back yard, there are other, better knives. Think of them as surgical instruments, not hatchets, and they'll serve you well.Secondly, the handles are raw wood. When you get the knife or knives, buy a small can of polyurethane and simply dip the handles and then hang the knife point up, allowing the excess to run off onto a newspaper. leave the knife hanging for 24 hours to allow the finish on the handle to cure. Steel wool the handle lightly with 0000 steel wool, and repeat the dip-hang-cure-steel wool process to get 3 or 4 good coats of polyurethane into the handle. This brings out the beauty of the wooden handles and toughens them considerably as well. It also prevents oils from hands or foods to build up in the wood's grain. I did this to the first of these knives I bought 4 years ago, and the finish is lasting and makes the knife cleaner as well.Lastly, hand wash and then hand dry these knives. They are not for the dishwasher. the hidden-tang handles hold moisture against the blade's tang and will eventually corrode even stainless steel (which is really stain-resistant, not stainLESS). Oil them occasionally with a drop of mineral oil, and sharpen as necessary.With a little care, these knives will be among the finest you own, and after acclimating to the different weight and balance of them, they will quickly become your favorite knives, lasting you for many years.

この包丁は，最悪でした。購入当初から，全く切れ味悪く見てくれはしっかりしている様でしたが、内容は最低。返品したいくらいです。ちゃんとしたものと交換出来ますか？

Really good and sharp knife out from the box. The quality is also good. I have Victorinox and Henckels knives. To be honest with you this knife is much much more sharper than them. For the handle just put some oil or stain it with stainer for wood. Would recommend it to all my friends and family. Giving 5 out of 5 stars. I think for this price you wouldn't find better knife.